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Double Chocolate Spinach Zucchini Muffins

Is it possible to have chocolate cupcakes for breakfast? OF COURSE IT IS!!!! These double chocolate spinach and zucchini muffins are moist, not too sweet, and toddler approved! It’s packed with veggies and your kiddos will never know it!

The past couple months, our schedule were busier than usual and our days started earlier. The twins started soccer and gymnastics. Our breakfast has been on-the-go. On top of that, I can’t get my toddlers to eat their veggies anymore. That’s why I love love love making muffins. They’re so easy to make and versatile. This sneaky mom could sneak veggies in them. They’re made with a lot of fresh spinach, and a whole zucchini.

I’ve made many muffins and snuck veggies in them, but this is by far the family’s favorite. In the past month, I’ve made them 5 times already. My 3 year old twins called these “breakfast cupcakes. ”

These are so good, I even tricked the hubby. After devouring 3 muffins, I finally told him.

I can also attest, these muffins freeze very well. Make a huge batch and place them in an airtight container. They can be frozen for up to one month. Heat in the microwave for 20 seconds or let it sit out till it reaches room temperature.

They’re great for on-the-go breakfast or guilt free dessert.

INGREDIENTS

1 ½ C all-purpose Flour

½ C dark cocoa powder

½ C cocoa powder

1 ½ tsp baking soda

1 tsp salt

1 C organic coconut sugar – or sugar of your choice

1 C, packed fresh spinach

½ C coconut oil, melted – or any oil of your choice.

1 C unsweetened organic applesauce, room temperature

3 large eggs, room temperature

1 Tbs pure vanilla extract

1 zucchini, grated

1 C semisweet mini chocolate chips

¾ C for the batter

¼ C for the topping

DIRECTIONS:

Preheat oven at 350 degrees F.

Line muffin pan with cupcake liners

In a large bowl, whisk together the flour, cocoa powders, baking soda, and salt. Set aside.